|
2010 AA International Meals - menus / menu, photos, etc. (consolidated)
Recent ORD-DEL-ORD Menus in J
Any Jan updates? Doing this next week. Thanks! ------------------------------------------------------------------------------------------ MODERATOR'S NOTE This post has been moved over from an older thread to start this new 2010 thread on international meal service. You can also check at the aa.com Dining page, which has links to specific pages, e.g. International Flagship Entrees (sic) / Premium Class Dining Options, which has some links to occasional downloadable PDF menus. See also: http://www.flyertalk.com/forum/ameri...solidated.html http://www.flyertalk.com/forum/ameri...solidated.html dstan and JDiver AA Forum Co-Moderator |
Any info on JFK-LHR-JFK in J would be appreciated as well...hitting that this week. Thx!
Edit--sorry I am on last night flight out and last night flight back, both presumably dinner service! :) |
Anyone have insight on the JFK-NRT route...J class meal service. I am a vegeitarian so usually call in for my special meal but always hope for them having another veggie option on the regular meal service since the special meal AA has is VEGAN.
|
I can post JFK-BCN-JFK in Y, if anyone is really that curious and/or desperate for pictures of AA's food, haha.
|
Flew ORD-DEL in J on 12/14. If nobody beats me to it I'll upload the menu later tonight.
|
i just flew that route this past weekend. BCN-JFK had Tortellini with creame sauce, and the other was Beef
|
Originally Posted by gluedtothewindow
(Post 13224874)
Flew ORD-DEL in J on 12/14. If nobody beats me to it I'll upload the menu later tonight.
One of our mods, dstan, has a thread on the AA DEL flights as well: http://www.flyertalk.com/forum/ameri...l#post11920632 |
LHR-JFK J Dinner/Snack Service 19 Jan
Starter was smoked sesame salmon rolled with cucumber in a Thai sweet chili dressing, along with the usual side salad.
The four choices for the main were: 1. Grilled beef filet with shallot sauce (with truffle gnocchi, which sounded quite good) 2. Chicken Provençal 3. Seared scallops (with a creamy "lime champagne" sauce on the side, with mushrooms and asparagus and rice pilaf) 4. Rigatoni with cream sauce Snack was choice of pesto pizza or warm turkey sandwich on olive ciabatta with some sort of eggplant-tomato sauce. Both choices came with another side salad (this time with feta cheese, I believe) and a blackberry-currant mousse cake. I opted for the scallops as my main and the turkey sandwich for the snack. Overall, everything I got was v good (especially enjoyed the starter with the smoked salmon). |
ORD-DEL J Menu
As I said before, I flew this on 12/14/09. Here's the menu. It was amazing (first time in int'l J, so take that as you will).
Champagne • Pommery Brut Champagne White Whines • Tabali Special Reserve Chardonnay • Seven Sisters "Vivian" Sauvignon Blanc Red Wines • Andeluna "Winemaker's Selection" Cabernet Sauvignon • One World Pinotage Sherry • Emilio Lustau Sherry Dessert Wine • Graham's Vintage Port DINNER SERVICE To Start: Warm mixed nuts Appetizer: Mint chutney shrimp with curried chickpeas and potato salad Bread Basket Main Course • Hara Chicken • Vegetable Saag Paneer • Kamb Medallions with Ale Tomato Sauce • Ginger Soy Salmon Dessert • Vanilla Heath Bar Crunch ice cream with cocoa dusted almonds • Caciotta and cheddar cheese accompanied by seasonal grapes and dried apricots To Finish: Ghirardelli chocolates LIGHT MEAL Select From: • Uno's Pizza • Chicken Tikka Dessert: Citrus carrot cake BREAKFAST To Start: Fresh seasonal fruit Breakfast Breads Main Course • Cream Cheese and Chive Omelette • Vegetable Cutlet with Paneer Tikka PRE ARRIVAL BEVERAGE For Your Enjoyment: Chilled sparkling water with a fresh citrus garnish |
Chicago-Dublin 757 service
This was a tough upgrade to clear. All week long the flight showed J0, and then J1 the day before departure. I got the last business class seat at the gate.
Champagne Pommery Brut Champagne White Wines Seven Sisters Vivian Sauvignon Blanc (South Africa) Aresti Chardonnay (Chile) Red Wines Chateau Villa Bel-Air Castle Rock Pinot Noir Sherry Emilio Lustau Sherry Dessert Wine Graham's Vintage Port Main Course: Beef Fillet with Foyot Sauce Seared Tilapia with Herb Sauce Sausage and Mushroom Lasagna My selection: Chooza Tikka Masala (and it was delicious) Tandoori marinated chicken breast in a rich fenugreek tomato sauce served with lemon rice and dahi elaichi rajma (red kidney beans simmered in a green cardamom yogurt base) – a signature item developed by At Vermillion chef Maneet Chauhan I'll only post 2 photos here and you can access the rest below in the AA folder. http://tom911.smugmug.com/Airlines-I...68_GQRjf-S.jpg http://tom911.smugmug.com/Airlines-I...01_Zaq5z-S.jpg |
Same on ORD-FRA.... Chicken Tikka was good
A bit strange to have the standard no meat pasta replaced with the sausage infused lasagna. |
Not sure this has been discussed or not.
Asian Menus - Premium Class Pre-Order Options As of February 1, 2010, American Airlines will only offer traditional Japanese meals to First Class and Business Class customers who pre-order them. If you will be traveling in Premium Class between the U.S. and Japan, and if you wish to enjoy a traditional Japanese meal in-flight, then please pre-order a traditional Japanese meal. To pre-order, either call American Airlines Reservations at 1-800-433-7300 in the U.S. and Canada, visit a local American Airlines ticket office or contact your travel agent. Pre-orders must be placed a minimum of 24 hours in advance of flight departure. https://www.aa.com/i18n/travelInform...hipEntrees.jsp By the way, what is the menu for PVG plight? Thanks |
F menu
Flying AA JFK-NRT in F in early March? Has anyone recently flown this route and can you comment on service and menu? I suspect menu may be the same. Thanks
|
NRT-LAX Jan 23 Business
Warm mixed nuts
A selection of assorted sushi Fresh seasonal greens offered with creamy Thai dressing or Sapori d'Arte olive oil and balsamic vinegar Assorted gourmet breads Chicken with Red Wine Sauce Grilled, marinated breast of chicken topped with basil butter and red wine and tomato demi-glace, served with wild mushroom risotto and seasonal vegetables Filet of beef Bordelaise Grilled fillet of beef enhanced by a bordelaise sauce, offered with sauteed spinach, chateau carrots and fried potatoes with onion, bacon and mushrooms Seafood Noodle Bowl Garlic chili marianted prawns and scallops served over rice noodles with broccoli, asparagus and shitake mushroom Vanilla ice cream accompanied by strawberry sauce and walnut cookie crubmble topping or Fresh assorted fruit Assorted chocolates Japanese Winter Menu Appetizer - A selection of assorted sushi Main Tray Kobachi Dish Smoked salmon and seaweed salad served with green curl, yellow cherry tomato, nagaimo-yam, diced red onion and japanese wasabi dressing Hassun Dish Grilled white fish with cheese accompanied by a wild plant omelette, grilled marinated prawns, grilled chicken skewer with wasabi paste and vinegared carrot with radish julienne and salmon roe Simmered Dish Simmered konjack and senmai vegetables served with crabmeat paste, fried bean curd roll and mizuna leaf Entree Deep-fried golden thread with crabmeatt starch sauce accompanied by simmered lotus root, bamboo shoot and shishito pepper Soup Miso soup with tofu and wakame seaweed Accompaned by steamed rice and assorted seasonal pickles Breakfast Breakfast Breads A selection of breakfast breads Main Course Gruyere Cheese Omelette A fluffy omeltte with Gruyere cheese offered with greeen aspargus, cherry tomatoes and herbed port sausage Cereal and Yogurt The usual Snack Attack, Express Breakfast, and Dine upon Request were also offered. |
Dublin-Chicago 757 service
Wines: same as on the TO Dublin menu previously posted
Main Course: Beef Fillet with Shallot Sauce Chicken Provencal Rigatoni with Cream Sauce My selection: Scallops with Lime Champagne (tasted great, along with a huge salad beforehand) Seared scallops flavored with a creamy lime champagne sauce, complemented by a mushroom and asparagus saute and rice pilaf with leeks http://tom911.smugmug.com/Airlines-I...26_4ojXk-S.jpg http://tom911.smugmug.com/Airlines-I...82_s5YpG-S.jpg Rest of the photos in the AA folder linked below. |
Did ORD-DEL in C on the 20th of this month. All was pretty much the same besides some of the main entrees. Had a tilapia, shrimp mojito dish, saag paneer and chicken curry. Didnt have the heath bar (one of my fav) but a sweet cream with chocolate shaving with I wanna say brownies. Im traveling all over India right, but when I get back to my stuff in DEL, ill update.
|
LHR -> LAX Jan 27 Business Class (777)
This was the menu:
http://www.egeller.com/flyertalk/wines.JPG I had a couple of glasses of sherry with the warm nuts just after takeoff. The FA had to go into First Class to get the sherry bottle but didn't seem to be bothered by it. She just asked me to wait a moment. http://www.egeller.com/flyertalk/mainMeal.JPG The salmon/cucumber roll starter was really tasty. Although the menu says blue cheese dressing for the salad I was actually offered creamy garlic, not sure if this was a mistake in the menu or what. I chose the beef which was surprisingly rare and juicy. The gnocchi was a bit floury though but edible. The pinot noir I chose went really well with the meal. I was happy to see Ben & Jerry's mint chocolate chunk as it's one of my fav flavours. It went well with a nice glass of Bailey's on the rocks. http://www.egeller.com/flyertalk/lightSnack.JPG I passed on the cheese & crackers but did go for the light meal offered about 90 minutes before landing. I chose the pizza which was decent enough for airline pizza. The side salad was ok but the dressing wasn't to my liking. I didn't even try the dessert. I dunno, something off-putting about a bright purple slice of cheesecake lol. This being my first experience in J on AA it was quite good, I certainly enjoyed the free-flowing drinks and more comfortable environment. Hopefully I'll get upgraded on the return flight in a few weeks too! :) |
Thanks for posting egeller624! I've temporarily de-embedded your images as they were extremely large. If you would like to post them in-line, please reduce them to a smaller size (at least less than the default thread width, preferably smaller). This will make it easier for folks to view your photos and will also reduce page loading times. If you want to maintain links to the full-size images, then you could also consider using thumbnails with URLs embedded. Thanks for your help!
/Moderator |
As long as they're serving pizza, I wish they'd replace the current offering with the domestic bbq version. Much better.
|
Another main course from ORD-DUB: sausage and mushroom lasagna.
http://tom911.smugmug.com/Airlines-I...01_MoHav-S.jpg |
Originally Posted by tom911
(Post 13303340)
Another main course from ORD-DUB: sausage and mushroom lasagna.
http://tom911.smugmug.com/Airlines-I...01_MoHav-S.jpg |
I'd rate it average. I won't be ordering it again. Fortunately, with the huge salad they give you, along with some rolls, I'm pretty full by the time the main course comes around.
|
Originally Posted by tom911
(Post 13303454)
with the huge salad they give you
|
Menu change this week DUB-ORD. New main courses:
Chateaubriand with Mushroom Sauce Foie Gras Stuffed Chicken Pecorino Gnocchi My choice: Rack of Lamb with Merlot Sauce http://tom911.smugmug.com/Airlines-I...73_mg5Yk-S.jpg http://tom911.smugmug.com/Airlines-I...98_dFdsF-S.jpg |
Tom do the 757 Flagship meals have the same service as the 763s or the regular 777 service? Like sundaes and the cheese at the beginning?
The china in the photos looks like its similar to the 763 service, but just curious if there are any differences. Thank you for all of your photos. |
They do serve sundaes with choice of topping on the Dublin flights, as well as an appetizer and cheese/nuts. I have some of those photos linked below if you want to look at them.
|
Ah, yes, I see them now.
If anyone is curious JFK-BCN had the same entrees as ORD-DUB in January. |
AA 169 LAX-NRT F/Class FEB 2010 with link
American Airlines
First Class AA 169 Los Angeles to Tokyo Narita http://share.shutterfly.com/action/w...8QbNHDNy5bqP5w From Our Wine Cellar Specially Selected by Wine Consultant Ken Chase Champagne Pommery Brut Champagne White Wines Joseph Drouhin Rully Chardonnay Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia Red Wines Domaine Duclaux Chateauneuf-du-Pape Cloudline Pinot Noir, Oregon Apertifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Or Roasted garlic edamame hummus with pita chips Appetizer Smoked salmon and tarragon shrimp accompanied by capers, red onion and sour cream The Salad Cart Fresh seasonal greens with squash, cucumbers, artichoke hearts and roasted tomatoes offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar Cajun style roasted chicken breast Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte Olive oil Main Course Beef Fillet with Mushroom sauce Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille Or Soy Glazed Chicken Bowl Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice Or Wasabi Crusted Salmon Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables A signature Sam Choy Item Or Garden Lasagna Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce A signature Nancy Brussat Item Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans Fruit and cheese A selection of seasonal fruit and fine cheeses Or Grand Marnier Fruit Salad Snack Attack Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Fresh Cut Fruit Light Meal Offered Prior to Arrival Salad Fresh Seasonal Greens with cherry tomatoes, offered with Italian herb vinaigrette Main Course Southpoint Chowder Creamy Seafood chowder with shrimp, scallops and whitefish, complemented by sweet corn, diced potatoes and celery A signature Sam Choy Item Or Cilantro Chicken Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles Dessert Freshly baked on board chocolate chip cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/10 3Cls, First, LAX-NRT, Lunch-Dinner 73PM160 160F061-2A |
AA 169 LAX-NRT Business Class FEB 2010
February 2010
American Airlines Business Class AA 169 Los Angeles to Tokyo Narita From Our Wine Cellar Specially Selected by Wine Consultant Ken Chase Champagne Pommery Brut Champagne White Wines Scarbolo Chardonnay Conde de Valdemar Blanco Fermentado en Barrica Red Wines Arrowood Sonoma County Cabernet Sauvignon Kaiken Malbec Apertifs and Dessert Wines Emilio Lustau Sherry Choya Umeshu Plum Liqueur “Excellent” Gekkeikan Horin Daiginjo Sake Graham’s 20 Years Old Tawny Port Dining Service Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed in collaboration with renowned Hawaiian restauranteur, author and TV host Sam Choy and Chef’s Conclave member Nancy Brussat. We are also pleased to offer traditional Japanese cuisine on today’s flight. In order to ensure our Japanese cuisine option is available, we kindly request you pre-order this selection at least 24 hours prior to your flight. There are a limited number of Japanese cuisine meals on board. We apologize if your first selection is not available. To Start Warm mixed nuts Appetizer Teriyaki Beef with snow peas, red peppers and baby corn Salad Fresh seasonal greens Offered with creamy Asian dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads Main Course Beef Fillet with Mushroom sauce Grilled fillet of beef served with a creamy morel mushroom sauce, Brussels sprouts with pancetta and orzo ratatouille Or Soy Glazed Chicken Bowl Soy glazed breast of chicken with honey glazed carrots julienne, seasoned broccoli florets and baby boy choy served over fried rice Or Wasabi Crusted Salmon Wasabi crusted salmon topped with a sweet papaya pineapple marmalade, paired with Dauphinoise potatoes and seasonal sautéed vegetables A signature Sam Choy Item Or Garden Lasagna Lasagna lyered with a blend of cheeses, complemented by diced zucchini, carrots and broccoli topped with tomato basil sauce A signature Nancy Brussat Item Dine Upon Request You may choose one of the featured entrées to be served with an appetizer and dessert, presented all at once, at any time you wish. Dessert Ice Cream Ben & Jerry’s Fair Trade Chocolate ice cream topped with marshmallows and chopped walnuts Or Fresh Seasonal Fruit Snack Attack Please feel free to help yourself to an assortment of sweets and other snacks near our galley, at any time after your meal. Mid-Flight Snack Select from Edo-style Mini Bento Box Vinegared rice wrapped in bean curd skin, rolled sushi and seasonal Japanese pickles Or Fruit and cheese palte Light Meal Offered Prior to Arrival Main Course Uno’s Pizza An individual deep-dish Farmer’s Market pizza served with a green salad and classic Caesar dressing Or Cilantro Chicken Fresh cilantro marinated chicken served chilled over a bed of seasoned summer noodles Dessert Banana Chocolate Drizzle Cake Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/10 3Cls, Business, LAX-NRT, Lunch-Dinner 73PM161 260C061-2A |
They need to get over their love affair with cilantro. Vile weed. My favorite was the cilantro mashed potatoes. Who the F could possibly think that that would be a good flavor combination.
|
Thank you Adrian for posting both J and F menus.
I hate to mention the most obvious thing that I see. There is hardly any catering difference between the same; same main courses. What kind of message is that sending to everyone? I wonder how many other airlines serve similar menus in First and Business? Yes, there is more to an airline than the food (before B....e kicks in) but other than hard product, the gap is narrowing IMO. |
Originally Posted by PresRDC
(Post 13323460)
They need to get over their love affair with cilantro. Vile weed. My favorite was the cilantro mashed potatoes. Who the F could possibly think that that would be a good flavor combination.
|
On the 5pm DFW-LHR flight in business class:
Champagne Pommery Brut Champagne White Wines Willm Pinot Blanc Reserve Aresti Chardonnay Red Wines Chateau Belgrave Haut-Medoc, Bordeaux Castle Rock Pinot Noir Sherry Emilio Lustau Sherry Dessert Wine Graham's Vintage Port MAIN COURSE Lamb Medallions with Marionberry Curried Shrimp and Scallops Garden Lasagna My choice: Caribbean Crusted Beef (tasted great) Grilled fillet of beef served with a Caribbean-style crust, offered with garlic butter and French potato salad. DESSERT Ben and Jerry's Fair Trade chocolate ice cream topped with marshmallows and chopped walnuts http://tom911.smugmug.com/Airlines-I...80_cUhPd-S.jpg http://tom911.smugmug.com/Airlines-I...09_w5Axz-S.jpg |
NRT-ORD AA 154 February 2010
To start: Warm mixed nuts
Appetizer: A selection of assorted sushi Salad: Fresh seasonal greens offered with pickled ginger vinagrette or Sapori d'Arte olive oil and balsamic vinegar Bread basket: Assorted gourmet breads Main Course Wasabi Chicken Beef filet with Chasseur Sauce Pork Noodle Bowl Wok Barbeque Shrimp-a signature Sam Choy item Dessert: Vanilla ice cream accompanied by raspberry sauce and walnut cookie crumble toping or Fresh seasonal fruit Snack Attack Mid-flight snack Edo-style Mini Bento Box Light Sandwich-roasted chicken with cheddar cheese served with grapes and a Mango Soyjoy bar Breakfast Breakfast Breads Main Course Swiss Cheese Omlette Cereal and Yogurt |
JFK-NRT: Flight 167 in J
Lunch:
Warm nuts to start as usual Terriyaki beef with snow peas, red peppers and baby corn Usual salad except with Asian creamy dressing instead of the usual one Choice of Beef Fillet with Mushroom sauce, Soy Glazed Chicken Bowl over fried rice, Wasabi Crusted Salmon or Garden Lasagna with vegetables Fair Trade chocolate ice cream topped with marshmallows and chopped walnuts or fresh fruit Snack Attack (available throughout the flight) Milano cookies, ruffles chips, grapes with cheese and a few others Mid-Flight Snack Choice of Edo-style Mini Bento Box with vinegared rice, sushi and seasonal Japanese pickles or a Chicken/jack cheese sandwich Light Meal Choice of Uno's Pizza with a garden salad or Cilantro Chicken over noodles Banana Chocolate drizzle cake I have to say that I didn't particularly care for the rocky road sludge (had to wait 10 minutes for it to get to a temperature where I could eat it). The banana cake seemed as if it was right out of the Y galley. I'm honestly a bit pissed off that they only serve the warm cookies in F. The sundaes and cookies are really signature AA items and it's awful and truly unacceptable that they serve the sludge and a crappy cold Y cake in J. AA needs to learn that it should make it's F product better rather than making J worse! |
Steak in AA F
On JFK-NRT 'F', I asked for steak for lunch. I was very surprised when asked by FA how I'd like my steak prepared. I said 'medium rare, please' and was pretty impressed that it was served to me exactly medium rare.
How did they do that? I thought FA just basically reheated what was previously prepared. |
Originally Posted by broadwayboy
(Post 13461465)
On JFK-NRT 'F', I asked for steak for lunch. I was very surprised when asked by FA how I'd like my steak prepared. I said 'medium rare, please' and was pretty impressed that it was served to me exactly medium rare.
How did they do that? I thought FA just basically reheated what was previously prepared. |
Originally Posted by broadwayboy
(Post 13461465)
On JFK-NRT 'F', I asked for steak for lunch. I was very surprised when asked by FA how I'd like my steak prepared. I said 'medium rare, please' and was pretty impressed that it was served to me exactly medium rare.
How did they do that? I thought FA just basically reheated what was previously prepared. |
Originally Posted by vrbaba
(Post 13461497)
I believe they just reheated it appropriately.
|
I've always assumed that the caterers sear it off, so that the inside is rare at most. If so, it should be possible to finish it to a desired temperature.
|
| All times are GMT -6. The time now is 5:43 am. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.